Traditional Senegalese Soup
Warm your soul with this hearty and flavorful Traditional Senegalese Soup, a vibrant dish that combines rich, creamy peanut butter, tender chicken thighs, and a medley of fresh vegetables like sweet potatoes, carrots, and cabbage. Infused with aromatic ginger, garlic, and a hint of cayenne pepper, this iconic West African recipe boasts a perfect balance of savory, spicy, and nutty flavors. A base of tomato paste and broth creates a luscious, velvety texture, while a garnish of fresh cilantro and a squeeze of lime add a refreshing finish. Ready in just an hour, this comforting one-pot meal is ideal for weeknights or special occasions and is best served with crusty bread or over warm rice for a complete, satisfying dining experience.
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Recipe Information
Ingredients
- 1 cup peanut butter (natural, unsweetened)
- 4 pieces chicken thighs (bone-in, skinless)
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- 1 tablespoon ginger (fresh, grated)
- 2 tablespoons tomato paste
- 2 Roma tomatoes (chopped)
- 1 medium sweet potato (peeled, diced)
- 2 medium carrot (peeled, sliced)
- 1 cup cabbage (chopped)
- 6 cups vegetable broth (or chicken broth)
- 0.5 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 lime (cut into wedges, for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Season the chicken thighs with salt and black pepper, then sear them in the pot for 3-4 minutes on each side until golden brown. Remove the chicken and set it aside.
In the same pot, add the chopped onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Add the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.
Add the chopped Roma tomatoes and cook for 3-4 minutes until they break down and become saucy.
Pour in the broth and stir in the peanut butter until it dissolves completely, creating a creamy base.
Return the seared chicken to the pot, then add the diced sweet potatoes, sliced carrots, and cabbage. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes until the chicken is fully cooked and the vegetables are tender.
Season the soup with cayenne pepper, paprika, additional salt (if needed), and black pepper.
Ladle the soup into bowls, garnish with chopped cilantro, and serve with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.0 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
